This is more of a technique, rather than a recipe. Jan’s objection to fried foods is the added oil. This technique uses only the oil released by the fish skin to “grease” the pan. A crisp skin and a crusted flesh that tastes only of salmon.
Karl’s Dry Fried Salmon
1-2 lbs. salmon fillet, skin on
¼ tsp. Kosher salt
1. Pat the fillet dry and sprinkle both sides lightly with salt.
2. Heat a dry sauté pan over a medium high heat.
Tip: You want the heat high enough to sear the fish skin, but not so hot that it burns before the flesh is cooked through.
Note: You want to use a pan large enough so that your fillet lays flat in the pan without bunching up.
3. Lay the fillet skin side down in the pan.
Tip: Occasionally lift one corner of the fillet to check the skin for doneness. You want the skin well crisped, but not burnt.
Note: The heat will release the fish oils contained in the skin to grease the pan.
4. Flip the fillet over and reduce the heat slightly.
5. Continue frying the salmon until the top is well crusted and the fillet is cooked through.
6. Flip the salmon over onto a serving plate.
Tip: The fillet will want to flake apart once the meat is cooked through, be very careful as you remove it from the pan.